First, for the shawarma: In a bowl, mix all the spices with the yogurt, then add the lemon juice and vinegar. Cut the chicken into small pieces and add to the mixture. Stir well, cover, and refrigerate for 2 hours. For best flavor, marinate overnight. The next day, heat a little oil in a skillet, add the chopped onion and cook until soft. Add the marinated chicken and cook, then add the bell pepper.

For the garlic sauce: Mix the cornstarch with the water and cook over heat until it thickens and turns white and translucent, then remove from heat. In another bowl, combine the minced garlic, yogurt, lemon juice, vinegar, and salt to taste. Blend everything together with 1/4 cup cold water (about 60 ml) until smooth. Refrigerate for 3 hours or overnight until it thickens and becomes just like the restaurant version.

After resting, divide the dough into balls. Dust each ball with flour and roll out until thin. Cook each flatbread on a large skillet lightly greased with oil, flipping to cook both sides. As soon as each flatbread is done, cover it immediately to keep it soft. If it dries out, sprinkle with a little water to soften.

To assemble: Spread some garlic sauce on each flatbread, add the shawarma, roll up, and serve. Enjoy!